It’s a rich source of the antioxidants Vitamin A and
vitamin E, which help rid the body of harmful toxins.

Sacha Inchi Oil is easy to use. Add it to salad, meats
or vegetables. Add some salt and dip your bread in
it…the possibilities are endless. Or just take a
spoonful of it a day.

The Amazonian Sacha Inchi Plant: Plukenetia
Volubilislinneo

This plant cultivated mainly in the district of
Pichanaqui at the heart of the Inca culture, because
this land offers the best environmental conditions (the
ground is soft and has a high content of minerals and
some nutrients).

This land is located at the high altitudes
- 500 meters
above sea level - in the conjunction of the Andes and
the Amazonian jungle. The place is protected from
excessive rain, flooding and hard winds. Sacha Inchi was
a wild plant but today it is grown in the Amazonian
jungle by the Peruvian farmers.

EXTERNAL USE: The unsaturated fatty acids and vitamins
that are contained in Sasha Inchi are widely used in the
cosmetic industry. Sachi Inchi nuts are high in
antioxidants Vitamin A and E. Vitamin E is an active
component for regeneration. Unsaturated fatty acids can
nourish, treat and prevent problems of the skin and
nails. This limits dehydration, and assists in
strengthen and rebuilding the natural barriers. Its
external use indicated for sensitive skin, dry skin,
including inflammation and irritation. It is also
indicated for dry or damage hair. Simply apply and rub
into the effected area.

Knees sore or other joints
- rub the oil directly onto the
sore area and let it be absorbed into the area as well
as taking the oil internally.

Cuts, open sores apply directly and allow to soak
in - amazing results.

INTERNAL USE: It is recommended to start with 1 teaspoon
per day. Best taken on a empty stomach, but may be taken
with food. Build up daily amount that feels appropriate.
(up to 1 - 2 tablespoons per day).

The best way eating is pure, poured over salad,
incorporated into juices or, smoothies. It is not
recommended to heat the oil.

Benefits You Expect from High-Powered Omega-3s such as Sacha Inchi Oil

Cholesterol/Blood/Arteries: Prevents blood clotting by
keeping saturated fats mobile in the blood stream which
helps reduce the risk of coronary diseases. Boosts the
bodies HDL (good cholesterol) and lowers dangerous
triglycerides (blood fat). Decreases platelet aggregation
and prevents excessive blood clotting. Inhibits
thickening of the arteries by decreasing endothelial
cells’ production of a platelet-derived growth factor
(the lining of the arteries is composed of endothelial
cells). Increases the activity of another chemical
derived from endothelial cells (endothelium-derived
nitric oxide), which causes arteries to relax and
dilate. Reduces the production of messenger chemicals
called cytokines, which are involved in the inflammatory
response associated with atherosclerosis. Lowers the
amount of lipids (fats such as cholesterol and
triglycerides) circulating in the bloodstream.

Diabetes/Weight loss: Regulates sugar levels in the
blood. Assists in the control of diabetes, and digestive
disorders. Reduces the risk of becoming obese and
improves the body’s ability to respond to insulin by
stimulating the secretion of leptin, a hormone that
helps regulate food intake, body weight and metabolism,
and is expressed primarily by adipocytes (fat cells).

Depression/Mental health/Alzheimer’s: Relieves anxiety
and the symptoms of depression, improves mood and
problems with attention or hyperactivity. Regulates
nerve transmission and communication by maintaining the
fluidity and rigidity of cellular membranes

Tissue/Skin/Hair: Acts as an antioxidant agent while
transporting oxygen from red blood cells to the tissues.
Reduces inflammation in the tissues, helps dry skin and
rejuvenates hair.

Crohn’s Disease: Assists in the control of digestive
disorders such as Irritable Bowel Syndrome and Crohn’s
Disease.

Cancer: Helps prevent cancer cell growth

This product is not intended to diagnose, treat, cure or
prevent any disease. This product has been widely used
in Peru since before the time of the ancient Incas as a
food and at present time is the subject of advanced
research on its medical and nutraceutical values

Comparison between the Sacha Inchi Oil and the Fish Oil

Oil obtaining Process

The Sacha Inchi is an organic vegetable product which
goes through a cold press process, which converts into
extravirgen oil. This allows the human being to
metabolize his own omegas (precursory acids O-6, O-3,
and O-9), creating in consequence a balance order.The fish oil, having an animal origin offers the human
being the O-3, metabolized by the said organism which is
used as supplier source in the process of the oil
production; the source precursor is the plankton.

Comparison among their main components

The Sacha Inchi has over 47% more content of linolenic
acid, the O·3 precursorfish oil has from 22% to 33% of O·3, being the anchovy
the best fish for the O·3 Oil.Due to the fact, that the Sacha Inchi contains the
precursor a-linolenic in superior quantity, it is able
to produce more EPA and DHA (Omega 3), than any other
fish and it offers an ideal combination of O·3 (in more
content), besides the O.6 and O.9 in balance form.

The Sacha Inchi has 3.85% of Palmitic acid and 0.0% of
Palmitic-oleic.

The Anchovy has 19.9% of Palmitic acid and 10.5% of
Palmitic-oleic.

Less content of these components is better for the human
body.

The Sacha Inchi has 93.69% of Unsaturated Fatty Acids.

The fish oils can contain from 65% to 77% Unsaturated
Fatty Acids.

The higher percentage makes it more favourable to the
health.

The Sacha Inchi has 6.4% of Saturated Fatty Acids.

The fish oils can contain from 22% to 35% of Saturated
Fatty Acids.

The lowest percentage of saturated fat is the
healthiest.

The smell and the flavor of the Sacha Inchi is similar
to the beans.

The smell and the flavor of the fish oil are well
known. When a person takes softgels of fish oil they may
belch the fish flavor.

The complementary process to eliminate the
characteristic smell and flavor of the Sacha Inchi Oil
and the development of the sub-products with flavor
discretion (final product), is already a reality. In a
progressive and sustained way they will gradually occupy
a higher level in the market to those products, which
are elaborated on basis of fish oil, due to their
superior characteristics.

ConclusionALL THIS MEANS THAT SACHA INCHI OIL IS THE PRECURSOR
SOURCE OF O·3 (WITH AN IDEAL COMBINATION OF O·6 AND O·9)
OF VEGETABLE AND ORGANIC ORIGIN WHICH ALLOWS HUMANS TO
METABOLIZE THEIR OWN O·3, BECOMING A VERY SUPERIOR
HEALTH PRODUCT IN RELATION TO THE FISH OILS WHICH
CONTAINS O·3.

Sacha Inchi Oil vs Flax Seed Oil

The flax seed is one of the best known
vegetables of high Omega 3 content; it is
even superior to the Sacha Inchi content,
according to the Study carried out by the
“Universidad del País Vasco de España” and
the “Universidad Agraria “La Molina” de
Lima, Peru (please, look at the following
chart).
Nevertheless, the Sacha Inchi Oil has
advantages in relation to the flax seed oil
for the reasons and studies referred to, as
set out below:The Sacha Inchi Oil is highly digestable, superior to the Flax Seed.

Next, it will be presented the
characterization of the amino-acids in the
protein of diverse oleaginous seeds, in
which the superior characteristic of the
Sacha Inchi can be seen clearly in respect
to the others, particularly to the flax
seed.

2. Values for Soya bean, peanut, cotton and
sunflower have been taken from Bowel y
Hopkins (1985)

3. Recommended levels for pre-school aged
children (2-5 years). Recently have been
recommended to evaluate the quality of the
protein diet for all groups, with the
exception of the infants. (Consulant’s
Meetings). Union of Expert Consultants of
the FAO/WHO 1990.

C = Contains; b = lower content; but the
value is not available.

Finally, one refers to various authorized
quotations to conclude the comparison:

The flax seed has been strongly
questioned as far as the amount of
factors that interferes in the normal
development of people and animals. The
flax seed is used essentially to
manufacture industrial products such as
coatings, floor coverings, paintings and
varnishes.

The restriction in the use of the flax
seed in the human and animal consumption
is due mainly to the toxic presence of
cyanoglycoside (linamarin) and to
antagonistic factors of the B6 Vitamin
(Vetter, 2000; Center for
Alternative Plant and Animal Products,
1995; Stitt, 1989; Butler et al., 1965).
Recent discoveries demonstrate that the
low levels of Vitamin B6 in the blood
are associated to an increasing risk of
fatal cardio-coronary disease and
apoplexy (American Heart
Association, 1999). The
homocysteine, a non protein substance,
which produces sulfur amino acid and is
not a normal diet component, increases
when the folic acid and the vitamin B6
are inadequate (Herzlich et al.,
1996; Selhub et al., 1996). The
researchers believe, that when the
corporal cells release excessive
homocystine in the blood, the interior
of the arterial walls becomes irritated,
stimulating the formation of fat
deposit-plates which adhere in the
arterial walls (McBride, 1999).
Today it is recognized, that a high
concentration of homocystine in serum
becomes a considerable high risk,
besides the cardiovascular diseases and
apoplexy (Malinow, 1996; Boushey et
al,1995).

All the varieties of the flax seeds
contain anti nutritional factors,
including the new variety FP967, a
genetically modified organism (GMO),
that has a concentration of total
cyanogenic compounds (linamarin,
linustatinase, and total
neolinustatinase ), which are not
different to the traditional ones
(Canadian Food Inspection Agency, 1998).

The human consumption of the flax seeds
is prohibited in France and in Germany,
Switzerland and Belgium it is used with
limitations(Le Conseil d’Etat, 1973).
In the United States, although the human
consumption is not prohibited, it does
not have the FDA approval. This
signifies, that under those
circumstances, if a company decides to
include the flax seeds in the
formulation of a nutritional product, it
will be responsible for any harm that
may be caused. (Vanderveen, 1986).

Recent research works in animals have
warned on the negative action of the
flax seeds during the pregnancy and the
reproductive period. These effects have
been attributed to the denominated
diclycoside ecoisolariciresinol (SDG)
compound (SDG), that trough the
bacterial action, acts in the mammals as
a estrogenic depressor or stimulant. The
flax seed is known as the richest source
of SGD and therefore it is recommended
to take a special care when its
consumption takes place during the
pregnancy and lactation (Toug et
al., 1998; Rickard y Thompson, 1998).

Due to the flax seeds availability (as
industrial oil) and its relatively low
price, there have been several attempts
to use it in the animal feeds as a
source of fatty acids omega 3, but
without much success. Numerous
scientific publications have
demonstrated the negative effects caused
by the flax seed’s anti nutritional
factors in the raising of laying hens,
chickens, pigs and other laboratory
animals, etc. (Treviño et al., 2000;
Toug et al., 1999; Novak and Scheideler,
1998; Bond et al., 1997; Ajuyah et al.,
1993; Bell and Keith, 1993; Bhatty,
1993; Batterham et al., 1991; Lee et
al., 1991; Bell, 1 989; Homer and
Schaible, 1980; Kung and Kummerow, 1950).
Therefore, and with the purpose of using
the flax seeds in the poultry or other
animals diets, the seeds should be
detoxified previously. However, the most
efficient process requires the use of
solvents, although in any case, they do
not remain totally detoxified (Mazza
and Oomah, 1995; Madhusudhan et al.,
1986).

The foods made with flax seeds and
marine lipids, or with products of
animals, fed with one or more of these
raw materials as source of Omega 3, have
a typical scent generally recognized as
“scent or flavor to fish.” In this
respect, there have been published
numerous scientific studies carried out
in products derived from chickens, hens,
pigs, ruminant animals, etc., fed with
flax seed oil or marine lipid, finding
out the so called scent or flavour “to
fish” (Ayerza, 2002; Ayerza and
Coates, 2001; Wood et to the., 1999;
Warnants et to the., 1998; Romans et to
the., 1995).

Sacha Inchi oil can be substituted for any
vegetable oil in any recipe and so long as
the oil is not heated the healthful
properties of the oil remain intact. If you
are looking for some inspiration try some of
our favorites.

Put 1Tbsp Sacha Oil in a casserole dish and
spread evenly. Lay fish in single layer.
Prepare all vegetables and seasonings and
mix together well. Sprinkle evenly over the
fish and drizzle with1Tbsp Sacha Oil. Cover
and bake at 300F for 20 minutes or until
flaking.

.

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